Coconut Curry Mussels

This one is simple and very creative. It will wow the pants off of your dinner guests, hopefully right?! I came across this recipe four or five years ago in a Men’s Health Magazine. I made it and fell in love with it immediately. This was before I was Paleo, who knew I loved Paleo food while I was eating Dominos Pizza like it was going out of style. I don’t even know why I was reading a Men’s Health magazine at that point in my life, I guess everything happens for a reason. A reason like a blog post four years later. I played with the measurements a little bit and this is what I came up with because the original recipe called for 8LBS of mussels. I live by myself, I can’t eat 8LBS of mussels and they don’t make for great leftovers. Here we go:

Ingredients:

3-4 lbs mussels cleaned and scrubbed

1T butter, ghee or coconut oil

3 clove chopped garlic

2 Tbsp chopped ginger

2 Tbsp curry powder

salt and pepper to taste

1 cup white wine

1 can of coconut milk

Directions:

1. Preheat the oven to 450°F. Spread the mussels in a large roasting pan. Put the butter in a small skillet over medium heat; when it foams, stir in the garlic, along with the ginger or lemongrass. When they soften a bit, add the curry powder, stirring constantly, and then some salt and pepper. As soon as you smell the spices, stir in the wine. Pour the mixture over the mussels and place the pan in the oven.

2. Roast the mussels until some of them open, about 10 minutes. Now remove the pan from the oven, pour the coconut milk over everything, shake the pan gently, and return it to the oven. It will take another 5 to 10 minutes for the rest of the mussels to open and the liquid to begin to bubble. Once open, they’re ready.

3. Remove the pan from the oven, taste the liquid, and add more salt and pepper if needed. Serve the mussels in bowls, with the garnishes.

Now in Pictures:

butter, garlic and ginger heating up

mussels spread out in roasting pan

Chourico(Portuguese Sausage) pan frying

add curry to butter, ginger, garlic mix and heat until fragrant

after adding wine to butter, garlic, ginger, curry mixture

add chourico or sausage of your choosing along with butter mixture

add coconut milk to roasting pan after roasting for 10 mins, stir and roast for 5 more mins.